Dulce de Leche Cake

 

1/3

cup butter (do not use margarine)

1

box Betty Crocker® SuperMoist® butter recipe yellow cake mix

1

cup water

2

teaspoons vanilla

3

eggs

1

can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)

1

package (8 oz) cream cheese, softened

1/2

cup whipping cream

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.
• 2 In 1-quart saucepan, heat butter over medium heat 4 to 6 minutes, stirring frequently, just until golden brown. Remove from heat. Cool 15 minutes.
• 3 In large bowl, beat cake mix, browned butter, water, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (brown flecks from butter will appear in batter). Pour into pan.
• 4 Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• 5 Meanwhile, in large bowl, beat dulce de leche and cream cheese with electric mixer on high speed about 2 minutes or until blended and smooth. Beat in whipping cream until stiff peaks form. Spread frosting over cooled cake. Serve immediately, or refrigerate until serving. Store loosely covered in refrigerator.